Gravlaks and beetroot

Norwegian gravlaks (known in Sweden as gravadlax) is a really easy gourmet option. Cured with dill, sea salt, sugar, coriander and white pepper for a few days, this Scandinavian classic is full of flavour. Although this recipe serves four, there will be enough fish for six to eight people; it keeps well in the fridge once cured.

Norwegian gravlaks (known in Sweden as gravadlax) is a really easy gourmet option. Cured with dill, sea salt, sugar, coriander and white pepper for a few days, this Scandinavian classic is full of flavour. Although this recipe serves four, there will be enough fish for six to eight people; it keeps well in the fridge once cured.

Ingredients:
For the gravlaks
1.5kg salmon fillet, cut in half
1 tbsp white peppercorns
2 tbsp coriander seeds
100g granulated sugar
75g sea salt
3 x 15g packs dill, chopped (for the cure)
1 x 15g pack dill, chopped (to serve)

To finish
Butter
8 small sourdough crisp-breads
8 tsp sweet mustard sauce, German mustard or creme fraiche
8 tbsp pickled beetroot, chopped
Dill, to garnish
Pinch of coriander seeds (optional)

Method:
1. Dry the salmon, check for bones and place both fillet pieces side by side, skin-side down, on a chopping board or plate. Crush the peppercorns and coriander seeds with a pestle and mortar, put in a small bowl and mix with the sugar and salt.

2. Spread the dill over the skinless side of the fish, then spread the spiced sugar and salt in a layer on top. Sandwich both fillets together so that the dill-spice mixture is in the middle. Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.

3. Wrap very tightly in two layers of cling film and place in a small roasting tin to catch the brine that escapes from the fish as it cures. Chill for 24-48 hours.

4. When the gravlaks has had time to cure, take it out of the fridge, remove the cling film, wipe away the herby spiced salt with a paper towel, pat the fillets dry and put on a board, skin-side down. Put a layer of chopped dill on the skinless side of each fillet and press down as much as you can without squashing the fish. Slice on the diagonal from the tail towards the middle of the fillet and you’re ready to serve.

5. Butter the crispbreads, then pile on slices of gravlaks, sweet mustard sauce or creme fraiche and beetroot.

6. Scatter more dill on top to garnish and add a few coriander seeds (if using) to pick up the coriander flavour in the gravlaks cure.

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